Sichuan-style noodle soup with chicken mince
Ready to eat in less than 30 minutes, this easy Sichuan-style noodle soup is a great way to spice up your midweek meals.
- 1 tbs sesame oil
- 500g Coles RSPCA Approved Australian Chicken Breast Mince
- 1 tsp Chinese five spice
- 1/4 cup (60ml) hoisin sauce
- 2 tbs soy sauce
- 1 tbs tahini
- 1 tbs sriracha or chilli sauce
- 2 cups (500ml) salt-reduced chicken stock
- 2 bunches pak choy, halved lengthways
- 230g Coles Asia Thick Egg Noodles
Heat oil in a large frying pan over high heat. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour. Add five spice. Cook for 30 secs or until aromatic. Add hoisin sauce, soy sauce, tahini and sriracha or chilli sauce and stir-fry for 5 mins or until heated through. Transfer one-third of the mince mixture to a heatproof bowl.
Add the stock and 2 cups (500ml) water to the remaining mince mixture in pan. Bring to the boil. Top with the pak choy. Cook for 1-2 mins or until the pak choy just wilts.
Meanwhile, cook noodles in a large saucepan of boiling water following packet directions. Drain well.
Divide noodles among serving bowls. Spoon the chicken soup evenly among serving bowls. Top with the pak choy. Spoon over the reserved chicken mixture to serve.
Serve with toasted sesame seeds and thinly sliced spring onion